Corn chowder

• 6 ears fresh sweet corn, husked; about 800 g / 4 cups kernels. Out of season, two 425 g (15 oz) cans of corn, drained
• 1 l4 1/4 cups water, for the cob stock
• 115 g4 oz salt pork, rind removed, cut in 1 cm (1/3 in) dice; or thick-cut bacon
• 1 large onion, diced
• 1 celery rib, diced; optional
• 700 g1 1/2 lb all-purpose potatoes such as Yukon Gold, peeled, cut in 1 cm (1/3 in) slices or dice
• 1 l4 1/4 cups whole milk, or 750 ml / 3 cups milk and 250 ml / 1 cup light cream
• 45 g3 tbsp butter
• salt and black pepper, to taste
• 8 common crackers, pilot crackers or thick saltines, split; to serve
• chopped parsley or chives, optional, to serve

Method

1. 1

   1. Stand each ear of corn in a wide bowl and slice the kernels off with a sharp knife, cutting close to the cob.

2. 2

   2. Run the back of the knife down each bare cob to scrape out the remaining pulp and milky juice into the bowl.

3. 3

   3. Break the cobs in half, put them in a pot with the water, bring to the boil and simmer for 20 minutes; discard the cobs and keep the corn stock.

4. 4

   4. In a heavy soup pot over medium-low heat, cook the diced salt pork, stirring, until the fat has rendered and the pieces are crisp and golden, about 10 minutes. Lift out the crisp pieces and keep them.

5. 5

   5. Add the onion and celery to the fat and cook gently, stirring often, for 5 to 7 minutes, until soft and translucent but not browned.

6. 6

   6. Add the potatoes and 750 ml (3 cups) of the corn stock, bring to the boil and simmer for 10 to 15 minutes, until the potatoes are tender when pierced.

7. 7

   7. Lightly crush a few pieces of potato against the side of the pot to thicken the broth.

8. 8

   8. Add the corn kernels and their scraped pulp and simmer for 5 minutes.

9. 9

   9. Pour in the milk and heat slowly until steaming and just below the boil, about 80 °C (175 °F); do not let it boil hard or the milk may curdle.

10. 10

    10. Stir in the butter, season with salt and pepper, and let the chowder rest off the heat for 10 to 15 minutes so the flavours come together.

11. 11

    11. Reheat gently if needed and ladle into bowls, topping each with crackers, the crisp pork pieces and a few herbs.